1. Puree
Finely puree the drained kidney beans and the peeled garlic clove in a blender or with a hand blender.
2. Make a spicy base
Add the thyme, rosemary, tomato puree, soy sauce and vegetable stock. Mix everything well.
3. Knead the seitan dough
Mix the seitan and flour in a separate bowl, then add the liquid mixture. Knead into a firm dough.
4. Shape the roulades
Divide the dough into 6 equal portions. Flatten each portion or roll out with a rolling pin, spread with a little mustard and place a cornichon on top. Top with chopped onion if desired. Then roll up and press the ends together well.
5. Fry and cook the roulades
Fry the roulades in a pan with hot oil on all sides. Then place in a pan, pour over the vegetable stock and simmer for 25 minutes over a medium heat. Once cooked, remove the roulades from the pan.
6. Prepare the sauce
Mix the stock with the tomato purée, soy sauce, cornflour, pepper and thyme. Heat until the sauce thickens. Season to taste if necessary.
7. Arrange and serve
Arrange the roulades with the sauce and serve with side dishes such as potatoes and red cabbage, if desired.
Nutritional values (approx. 6 portions):
Calories: 1800 kcal
Proteins: 85 g
Carbohydrates: 200 g
Fats: 45 g
